In The Marley Kitchen: Baked Potato Salad

August 11, 2016

 

INGREDIENTS (makes 6 servings):
-1 1/2 lbs small red potatoes
-1 tbsp Ziggy Marley Coco’mon coconut oil
-Sea salt & ground pepper to taste

 

DRESSING INGREDIENTS:
-1/2 Cup mayonnaise
-1/4 Cup sweet relish
-1 tsp dijon mustard
-1/2 tsp onion powder
-1 clove garlic, minced
-1 tbsp dill fronds, finely chopped
-1 Cup celery, finely chopped
-2 scallions, finely chopped
-1/4 Cup red onion, finely chopped

 

TOPPINGS:
-1/4 Cup veggie bacon bits
-1 tbsp snipped chives

 

DIRECTIONS:
-Pre-heat oven to 400 F

-Cut the small red potatoes in halves and toss in sea salt, ground pepper, and coconut oil until evenly coated. Bake for 45 mins in a oven safe dish. Meanwhile prepare the dressing by combining all the dressing ingredients until well combined. Refrigerate until potatoes are fully cooled from baking.

-Right before serving toss baked potatoes in the dressing. Top with veggie bacon and chives. Serve immediately!

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